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Ingredients requirements - White Chicken Enchiladas:

1. You need sauce
2. Give 1 packages - white corn torillas
3. Make ready 1 packages sour cream
4. You need 1 for Frozen chicken breasts
5. Provide 1 can of enchilada sauce (green)
6. Take 1 packages for shredded monterrey jack cheese
7. Prepare 1 can of diced chilies
8. You need 1 packages of Frozen diced onion
9. Make ready 2 - avocados
10. Give 1 for lime juice
11. Give 2 tomatoes
12. Take 1 Fresh cilantro
13. You need 1 - chicken broth
14. Prepare 1 ground black pepper
15. Need 1 of ground cumin
16. Make ready 1 for jalapeños
17. Require 1 can of Black beans

White Chicken Enchiladas process:

1. Place thawed chicken beasts in a large skillet, add enough chicken broth and water until chicken is completely covered. Boil until chicken is full cooked (about 20 minutes). Pour out broth, remove chicken and shred with a fork. Add a touch of lime juice and set aside.
2. Add diced tomatoes, onion, chopped fresh cilantro, chilis, cumin, black pepper and touch a lime juice to the skillet, cook through. Add shredded chicken and reduce heat to low and cover.
3. For the sauce, mix sour cream, enchilada sauce, and diced avocados. Mix well and mash avocados as you are stirring, so that there are only a few small avocado bits remaining.
4. Add chicken mixture into tortillas, roll and place side by side in a Pyrex dish.
5. One all tortillas have been filled and rolled, pour sauce over the entire dish, the top with monterrey cheese. Finally, add about 3/4 of the can of black beans, sprinkled on top & jalapeños, as desired.
6. Bake at 350 for about 20 minutes and enjoy!

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